I made this up mega-fast last night as a mustardy 'something' to serve on top of a huge piece of fresh grilled Haddock and I didn't want to use something out of a bottle. It was so good, and as a simple but very elegant pour-over sauce would be great for fish & poulty, and if a stronger-flavoured mustard & a little less lime were used it would be terrific on steak and, I expect, gammon and pork too - also some baked vegetable dishes. The spice list is quite long but it's basically just a Bechamel sauce with mustard, apple, lime and the spices listed here are simply the spices I had handy and fancied at the time and just a guide on how to prepare it exactly the same next time. I do believe spice & herb selection is very much down to what you fancy at the time :) It's a really handy recipe to make up quickly and is wonderfully sweet, creamy, mildly mustard and piquant plus it's extremely healthy. Makes a very generous quantity for one. A crisp, dry white wine or dry sherry would probably be much nicer than vinegar if you have it.